Sustainable Diets (5 cr)

Objectives (course unit)

Student:
- understand the importance of nutrition as part of a comprehensive well-being
- can apply nutrition recommendations and implement special diets in the production of food services
- understand how food builds an individual's identity
- understand the importance of sustainable and planetary diet in reducing the carbon footprint and in preserving biodiversity
- anticipate the development of developing technologies for future personalized diets

Content (course unit)

WHAThealth-promoting diet and food choices mean?
HOW do food choices build an individual's identity and are important to take into account in the industry?
HOW does a durable and healthy welfare diet be implemented as part of climate stations and in preserving biodiversity?

Assessment criteria, satisfactory (1-2) (course unit)

The student recognizes and is able to designate nutrition recommendations, various diets and related concepts.
The student recognizes the importance of food as part of an individual's identity.
The student is able to describe the effects of sustainable development and prosperity of food choices.
The student is able to search and use information on nutrition and sustainable food choices.

Assessment criteria, good (3-4) (course unit)

The student is able to parse and justify the importance of a sustainable and healthy diet in the customer's nutrition and well-being.
The student is able to apply nutrition recommendations and implement dietary choices in customer-oriented.
The student is able to describe and evaluate the sustainable development and prosperity of food choices.
The student is able to acquire, evaluate and use information on nutrition and sustainable food choices.

Assessment criteria, excellent (5) (course unit)

The student understands the meaning of a healthy and unique diet. He can design and produce them as part of customer-driven food service.
The student understands the diversity of nutrition, diet and prosperity and is able to anticipate future prospects for the topics.
The student understands the impact of food choices on the perspective of sustainable development and well-being and is able to work them.
The student is able to acquire, evaluate and use information about nutrition and sustainable dietary choices versatile and critically.

Location and time

22.8.-12.12.2023
TAMK Pääkampus, kummiyritys Bistro Vilja, lisäksi yritysvierailu(t)

Assessment scale

0-5

Teaching methods

Luennot
Problem-based learning
Yritysvierailut
Tiimityöskentely

Learning materials

Haveri, H., Soisalo  S., & Voutilainen, E. 2023. Planetaarinen ruokavalio & elämäntapa. 1. painos. Helsinki: Kustannus Oy Duodecim.

Lisäksi verkkomateriaalit opintojakson Moodle-työtilassa.

Student workload

Opintojakson laajuus on 5 op, joka tarkoittaa 135 h opiskelijan työtä. Opintojakson kuormittavuus voi kuitenkin vaihdella, esimerkiksi ennakko-osaamisestasi riippuen.

Content scheduling

Opintojakson aikana tehdään yhteistyötä Gastronominen menusuunnittelu -opintojakson kanssa. Tarkemmat aikataulut jaetaan opintojaksojen aloituksessa.

Completion alternatives

Aiemmin hankitun osaamisen näyttöön liittyvät hakemukset ke 9.8.2023 mennessä HyväHot-järjestelmään tarvittavine liitteineen (todistukset sekä kuvaus, miten osaaminen on hankittu). Hakemus osoitetaan Jaana Sahlstenille.

Hyväksytyn AHOT-hakemuksen saaneet kutsutaan näyttötilaisuuteen, joka järjestetään 15.8. klo 9-11 TAMK Pääkampuksella.

Practical training and working life cooperation

Opintojakson tehtävät suoritetaan kummiyritys Bistro Viljassa ja TAMK Catering Studiolla (osuuskunta).